- 1 cup olive oil + more for greasing the pan
- 1 3/4 cup almond flour
- 1/3 cup potato starch or corn starch
- 1/2 tsp salt
- 1 1/2 cup sugar
- 2/3 cup honey
- zest of 2 lemons
- 4 large eggs, separated, plus 2 egg whites
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- berries for topping
- 2 cups greek yogurt, drained
- 4 tbsp honey
- 2 tsp vanilla extract
- juice of 1 lemon
[Cake] Preheat your oven to 160°C and place the oven rack in the bottom 1/3 of your oven. Brush the bottom and sides of a 23 cm springform pan with olive oil and dust it with almond flour.
Mix together almond flour, corn starch (or potato starch), and salt in a bowl.
In the bowl of a mixer, combine 1/2 cup sugar, 1/3 cup honey, lemon zest, 4 egg yolks, vanilla extract, almond extract, and olive oil. Beat on medium speed until smooth and creamy, about 3 minutes. Beat in almond flour mixture until just incorporated.
In another bowl, beat your 6 egg whites until foamy. Gradually beat in 1/2 cup of sugar until glossy peaks form, about 3 to 6 minutes. Gently fold the egg whites into the cake batter. Your batter will seem a bit fluffy.
Pour the batter into the prepared pan and bake until the cake is golden brown and springs back when lightly touched, about 50-55 minutes.
Allow your cake to cool completely before removing it from the pan. To remove it, run a knife around the edge first to loosen it
[Glaze] Using a coffee filter, drain your yogurt for about 10 minutes to make it less runny. Combine the thick yogurt with honey, vanilla extract, and lemon juice and leave in the fridge to chill. When the cake has cooled completely, cover it with the glaze and top with your choice of berries.